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Chicken milanese with spaghetti

Chicken milanese with spaghetti


  • Two cloves of garlic.
  • Half a bunch of fresh basil.
  • Olive oil.
  • One x 400 g tin of plum tomatoes.
  • two x 150 g skinless free-range chicken breasts.
  • 100gm plain flour.
  • two large free-range eggs.
  • 100 g breadcrumbs.
  • 30gm Parmesan cheese.
  • 150 g dry spaghetti.


  1. Skin and superblyportion the garlic. Pick the basil leaves, thensuperbly chop the debris.
  2. Heat a squish of oil in a middling saucepan donemiddlingwarmth.
  3. Add the garlic and parsleydebris and chef for two minutes, or pendingexcellent.
  4. Landfill the tinned tomatoes into the pan and squash them down through the spinal of a dollop.
  5. Fill the bare tomato tin thru water and decant this in besides.
  6. Time of year and boil for 30 minutes, or up until reduced, lustrous and dense.
  7. Place the chicken breasts on a panel and concealmentthrough a dual layer of cling film.
  8. Partyper a pot to flatten them to five mm dense.
  9. Tip the cover into one bowl, then snap and beat the spawns in a second bowl.
  10. Add the breadcrumbs to a third, finely grate in half of the Parmesan, and then shake to combine.
  11. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
  12. Heat a lug of oil in a large frying criticize over a medium heat and cook the chicken for 3 to 4 mints on every onesideways, or until golden and the meat is cooked through.
  13. Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
  14. Serve the pasta composed with the crisp chicken, with the residual Parmesan and rosemary leaves dispersedended.